Steak Fajita Bowl

With Spanish Rice, Black Beans, and Sautéed Peppers

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Have a mighty appetite? Does a skillet brimming with southwestern flavors, savory fajita steak, rice, and beans sound scrumptious? What if you could have all of it without waiting in an assembly line? Our version satisfies with crisp veggies, fiber-rich black beans, Spanish rice, crunchy tortilla strips (that you make yourself!), tender steak, cool sour cream, and Mexican cheese. We don't mean to brag, but this might be one of our most hunger-busting dishes ever.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Cilantro Sprigs
  • 2 Garlic Cloves
  • 1 Yellow Onion
  • 4 6" Corn Tortillas
  • 15½ oz. Canned Black Beans
  • 2 Flat Iron Steaks
  • ½ cup Parboiled White Rice
  • 1 Tbsp. Spanish Rice Seasoning Blend
  • Info
    2 Tbsp. Fajita Seasoning
  • Info
    1 oz. Sour Cream
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    961
  • Carbohydrates
    61g
  • Fat
    49g
  • Protein
    66g
  • Sodium
    3373mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Remove seeds and membrane (spiny white innards) of red bell pepper. Slice pepper into thin strips. Stem cilantro. Mince garlic. Peel and julienne onion (cut into thin strips). Slice tortillas into thin strips. Rinse and drain black beans. Rinse steaks and pat dry. Slice into bite-sized pieces.

  • 2

    Cook the Rice

    Bring medium pot of ¾ cup of water to a boil. Once boiling, add the rice and the Spanish Rice Seasoning Blend. Cover, reduce heat to low, and allow to cook for 15-20 minutes, or until tender. Fluff with fork, season with a pinch of salt and pepper, and set aside warm until ready to serve.

  • 3

    Bake the Tortilla Strips

    Arrange the tortilla strips on the prepared baking sheet, ensuring no overlap. Drizzle with a little olive oil. Place in the oven to bake for 5-7 minutes, or until crispy and lightly browned. Remove from oven and set aside. Allow to cool before serving.

  • 4

    Cook the Vegetables

    In a medium pan, warm 1 tsp. olive oil over medium-high heat. Once hot, add the garlic, onions, and red bell pepper and sauté for 5-7 minutes, or until caramelized. Remove from pan and set aside warm until ready to serve. In the same pan, place drained black beans and cook for 2-3 minutes, just to warm through. Season with a pinch of salt and pepper. Remove from pan and set aside.

  • 5

    Cook the Fajita Steak

    In the same pan in which you cooked the vegetables and beans, add 1 tsp. olive oil, steak pieces, and Fajita Seasoning. Cook over medium-high heat for 5-7 minutes, or until steak reaches desired doneness. Set aside warm until ready to serve.

  • 6

    Plate the Dish

    Place a serving of rice into a dish or skillet (for a bespoke touch). Working your way around the dish, add a serving of Fajita meat, vegetables, warmed black beans, and tortilla strips. Garnish with a dollop of sour cream, cheese, and cilantro leaves.

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